In vitro digestibility, protein composition and techno-functional properties of Saskatchewan grown yellow field peas (Pisum sativum L.) as affected by processing

2017 ◽  
Vol 92 ◽  
pp. 64-78 ◽  
Author(s):  
Zhen Ma ◽  
Joyce I. Boye ◽  
Xinzhong Hu
Keyword(s):  
Pisum Sativum ◽  
Functional Properties ◽  
Protein Composition ◽  
In Vitro Digestibility ◽  
Pisum Sativum L ◽  
Field Peas

scholarly journals Structural characterizations and in vitro digestibility of acid-treated wrinkled and smooth pea starch (Pisum sativum L.)

2016 ◽  
Vol 68 (7-8) ◽  
pp. 762-770 ◽  
Author(s):  
Miaomiao Shi ◽  
Kai Wang ◽  
Shujuan Yu ◽  
Robert G. Gilbert ◽  
Qunyu Gao
Keyword(s):  
Pisum Sativum ◽  
In Vitro Digestibility ◽  
Pisum Sativum L ◽  
Pea Starch ◽  
Structural Characterizations

Effect of the Drying Temperature on Color, Antioxidant Activity and In Vitro Digestibility of Green Pea ( Pisum sativum L.) Flour

2020 ◽  
Vol 72 (9-10) ◽  
pp. 1900228 ◽  
Author(s):  
Manolo Gonzalez ◽  
Jose Alvarez‐Ramirez ◽  
E. Jaime Vernon‐Carter ◽  
Isabel Reyes ◽  
Lurdes Alvarez‐Poblano
Keyword(s):  
Antioxidant Activity ◽  
Pisum Sativum ◽  
In Vitro Digestibility ◽  
Drying Temperature ◽  
Pisum Sativum L ◽  
Green Pea

Dependence of in-vitro starch and protein digestions on particle size of field peas (Pisum sativum L.)

LWT ◽  
2015 ◽  
Vol 63 (1) ◽  
pp. 541-549 ◽  
Author(s):  
Giang T. Nguyen ◽  
Michael J. Gidley ◽  
Peter A. Sopade
Keyword(s):  
Particle Size ◽  
Pisum Sativum ◽  
Pisum Sativum L ◽  
Field Peas

Functional properties of yellow field pea (Pisum sativum L.) seed flours and the in vitro bioactive properties of their polyphenols

2010 ◽  
Vol 43 (2) ◽  
pp. 582-588 ◽  
Author(s):  
Samson O. Agboola ◽  
Olawunmi A. Mofolasayo ◽  
Beverley M. Watts ◽  
Rotimi E. Aluko
Keyword(s):  
Pisum Sativum ◽  
Functional Properties ◽  
Field Pea ◽  
Bioactive Properties ◽  
Pisum Sativum L ◽  
Seed Flours

scholarly journals Screening of Twelve Pea (Pisum sativum L.) Cultivars and Their Isolates Focusing on the Protein Characterization, Functionality, and Sensory Profiles

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 758
Author(s):  
Verónica García Arteaga ◽  
Sonja Kraus ◽  
Michael Schott ◽  
Isabel Muranyi ◽  
Ute Schweiggert-Weisz ◽  
...  
Keyword(s):  
Pisum Sativum ◽  
Functional Properties ◽  
Protein Extraction ◽  
Raw Materials ◽  
Principal Component ◽  
Protein Characterization ◽  
Sensory Profile ◽  
Food Ingredients ◽  
Pisum Sativum L ◽  
Sensory Profiles

Pea protein concentrates and isolates are important raw materials for the production of plant-based food products. To select suitable peas (Pisum sativum L.) for protein extraction for further use as food ingredients, twelve different cultivars were subjected to isoelectric precipitation and spray drying. Both the dehulled pea flours and protein isolates were characterized regarding their chemical composition and the isolates were analyzed for their functional properties, sensory profiles, and molecular weight distributions. Orchestra, Florida, Dolores, and RLPY cultivars showed the highest protein yields. The electrophoretic profiles were similar, indicating the presence of all main pea allergens in all isolates. The colors of the isolates were significantly different regarding lightness (L*) and red-green (a*) components. The largest particle size was shown by the isolate from Florida cultivar, whereas the lowest was from the RLPY isolate. At pH 7, protein solubility ranged from 40% to 62% and the emulsifying capacity ranged from 600 to 835 mL g−1. The principal component analysis revealed similarities among certain pea cultivars regarding their physicochemical and functional properties. The sensory profile of the individual isolates was rather similar, with an exception of the pea-like and bitter attributes, which were significantly different among the isolates.

Intensification de la régénération du pois (Pisum sativum L.), par le thidiazuron, via la formation de structures caulinaires organogènes

1997 ◽  
Vol 75 (3) ◽  
pp. 492-500 ◽  
Author(s):  
Delphine Popiers ◽  
Frédéric Flandre ◽  
Brigitte S. Sangwan-Norreel
Keyword(s):  
Pisum Sativum ◽  
In Vitro Regeneration ◽  
Naphthaleneacetic Acid ◽  
Cotyledonary Nodes ◽  
Pisum Sativum L ◽  
Embryo Axes ◽  
Initial Medium ◽  
Second Wave ◽  
Mature Seeds

In vitro regeneration of pea (Pisum sativum L.), a regeneration recalcitrant legume, was optimised using thidiazuron. Buds were initiated from the meristems of the cotyledonary nodes of embryo axes, isolated from mature seeds, and subcultured on Murashige and Skoog medium supplemented with 13.3 μM 6-benzylaminopurine, 16.1 μM α-naphthaleneacetic acid, and 0.2 μM 2,3,5-triiodobenzoic acid. Proliferation of buds was preceded by the formation of white nodular-like protrusions. These structures were cut transversally in fine slices and subcultured on the same medium or in presence of thidiazuron that produces a second wave of secondary budding. The best results (90–110 buds per expiant) were obtained with 10 μM thidiazuron. The capacity of regeneration was genotype independent and reproducible. Buds elongated on the initial medium, then formed roots in presence of 5.37 μM α-naphthaleneacetic acid. and developed into viable plants. Key words: Pisum sativum L., regeneration, meristems, embryo axes, thidiazuron.

Assessment of the feeding value of South Dakota-grown field peas (Pisum sativum L.) for growing pigs12

2004 ◽  
Vol 82 (9) ◽  
pp. 2568-2578 ◽  
Author(s):  
H. H. Stein ◽  
G. Benzoni ◽  
R. A. Bohlke ◽  
D. N. Peters
Keyword(s):  
Pisum Sativum ◽  
South Dakota ◽  
Pisum Sativum L ◽  
Field Peas ◽  
Feeding Value

Proximate and mineral composition of field peas

1997 ◽  
Vol 77 (1) ◽  
pp. 101-103 ◽  
Author(s):  
T. D. Warkentin ◽  
A. G. Sloan ◽  
S. T. Ali-Khan
Keyword(s):  
Pisum Sativum ◽  
Key Words ◽  
Mineral Composition ◽  
Seed Yield ◽  
Total Protein ◽  
Field Pea ◽  
Pisum Sativum L ◽  
Field Peas ◽  
Pea Seeds ◽  
Proximate And Mineral Composition

Field pea seeds from 10 cultivars grown at two locations in Manitoba in 1986 and 1987 were analyzed for proximate and mineral profiles. Cultivars differed significantly in their level of total protein, crude fat, ADF, and all minerals tested. However, differences were not extremely large and were comparable to European reports. Location-year also had a significant effect on the levels of total protein, ADF, and all minerals tested. In most cases, the warmest location-year produced relatively higher levels of minerals, ash, and total protein, and lower seed yield than the coolest location-year. Key words: Field pea, Pisum sativum L., mineral

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